SANITATION PLAN

FOR

Name of ECI: Sample ECI

Address: Canoe Pond, Oracabessa, St. Mary

Name of Operator: Sample

Contact: 876-
 PART B - SANITATION PLAN

SANITATION & FOOD SAFETY REQUIREMENTS

School sanitation speaks to the combination of components that are critical to produce a healthy
school environment and to develop or support safe hygienic practices. Sample ECI we deem it
imperative to maintain minimum standards for the proper health and safety of our staff and children.
This as poor indoor environmental condition can result in illness requiring absence from school and
acute health symptoms that impacts performance negatively while at school. An effective school
health and sanitation plan therefore will have a profound impact on the occupant’s health, well-
being and performance.

8.0 Environmental Cleaning

Sanitation within the Sample ECI is of the utmost importance due to the fact that young children
are more vulnerable to infections. Consequently; every effort is expended in attaining and
maintaining a clean and safe environment

 Walls when soiled will be washed with detergent, disinfected and air dried. Heavily
soiled walls will be repainted, and those within kitchens and restrooms which are tiled
will be cleaned and disinfected daily with an approved soap solution and disinfectant. I
will ensure that concentrations recommended on the label are followed when
disinfecting surfaces.

 Floors will be swept clean to remove all visible soils before applying cleaning/soap
solution and sanitizer (disinfectant). Kitchen and restroom floors will be observed and
cleaned as required.

 Classroom furniture and equipment, door handles and light switches will be wiped
with general purpose cleaner and scrubbed as necessary.

 In dry areas, daily cleaning will consist of vacuuming with weekly or bi-weekly wet
cleaning

 Restrooms and hand washing facilities will be given priority attention as indicated
below:

Hourly inspections during the school day is essential to ensure that

 toilets and washrooms have a clean appearance

 floors are to be swept and wet mopped, as necessary
 waste containers are emptied
 soap, towels, toilet paper replenished
 Toilet bowls and urinals are cleaned with a disinfectant, cleaner and with scouring
powder, as necessary
8.1 The maintenance of the cleaning schedule will be monitored through the Maintenance of
Cleaning Schedule Form

Policies and Procedures for Hygienic use of the Bathroom Facilities

It is imperative that basic hygienic practices be observed. Staff is expected to teach, model and
encourage hygienic use of the bathroom facilities to prevent the spread of diseases and protect the
health of the children and staff at the institution. There should be separate toilet facilities for the
staff and the students. The following practices must be observed:

 The bathroom must be kept in a safe (dry), clean and hygienic manner at all times. The
bathroom will monitor throughout the day by the janitor and a cleaning schedule posted to
indicate the frequency of cleaning.
 There should be a garbage bin in the bathroom.
 There should be tissue, soap and single-use towels in the bathrooms at all times and must be
accessible to the children for use to encourage independence and proper use of the facilities.
 Children must be accompanied by staff to the bathroom at all times and monitored to ensure
appropriate use of the facility. Checks should be done to ensure proper wiping takes place
and the toilet is flushed after use.
 Proper hand washing techniques must be observed during the hand wash process and posted
above the hand wash sinks and practitioners should monitor and encourage the hand wash
process.
 Single use towels should be properly disposed in a lined closed bin.
 Door handles, taps, countertops, toilet handles, floors toilets sinks must be cleaned daily and
maintained throughout the school day.

Policies and Procedures for Hygienic use of the Kitchen

The school should ensure that individuals tasked with the responsibility of preparing meals are
promoting good hygienic practices and operating under the guidelines of the Public Health Act and
Regulations. The law outlines safety requirements as it relates to food storage and preparation and
appropriate practices required.

The following should be observed in regards to hygienic use of the kitchen:

 The kitchen must be approved and operating in conformity with the requirements Public
Health Department. (Certificate conspicuously displayed in the kitchen)
 The food service worker must have a valid food handlers’ permit
 The food service worker must be appropriately attired, hair must be covered, clean clothing,
an apron and closed footwear.
 Hands must be washed prior to handling food and food preparation using the hand wash
station designated for that purpose.
 Ensure that all surfaces and utensils are cleaned before and after use using an antibacterial
cleaner
 Cloths used to clean the kitchen must only be used in the kitchen
 Utensils must be washed immediately after use, air dried and stored in a dust/insect proof
environment.
 Food not eaten should be discarded in a lined garbage receptacle.
 Policies and procedures for Hygienic use of toys, bedding and facilities

 Bedding must be changed immediately after use and washed weekly.

 Toys in each class must be sanitized daily and washed weekly. (See cleaning schedule for
details)
 Toys must be scrubbed and rinsed to remove dirt and other surface stains. This can
be done using mild detergent, bleach and clean running water to disinfect them to
remove harmful bacteria.
 Allow toys to dry.
 For soft plush toys, submerge in clean water and wash using mild soap.
 Allow to air dry.

Food Handling and Preparation

 All food handling practices are in keeping with the Public Health Act and Regulations.
 Perishable food items are refrigerated within 1 hour of purchase
 Hands are washed before handling food (See hand wash procedures)
 Do not cross contaminate, raw meat is kept away from other food in the refrigerator. After
cutting raw meat cutting implements are washed and countertops cleaned with bleach, soap
and water.
 Meat is marinated in a covered dish in the refrigerator.
 Thaw meat in a container in the refrigerator (do not allow juices to drip on other food items)
 Perishable food items must not be left out more than 2 hours.
 Ensure that hot food maintains a temperature of at least 60C and cold food -15C to -20C

Policies and Procedures for Hand Washing

Hands are washed as recommended:

 Before and after eating

 Before and after handling food or feeding a child
 Before and after playing with shared play material
 Before and after giving medication
 After changing diapers
 After using the toilet, oneself
 After assisting someone to use the toilet
 After handling body fluids
 After coughing or sneezing
 After handling uncooked food particularly meats
 After handling garbage
 After handling pets
 After entering from outdoor play area
 Appendix XVI
Maintenance of Cleaning Schedule for environmental areas
8.1 CLEANING SCHEDULE

ITEM/AREA PERSON FREQUENCY CLEANER SANITIZER SUPERVISOR’S

TO BE RESPONSIBLE OF INITIALS
CLEANED CLEANING

8.2 Chlorine bleach concentrations and mixing instructions

The guidelines outlined below will be used to mix Chlorine bleach concentrations to be used on
various surfaces.
200ppm (parts per million)
• Use for stainless steel, food/mouth contact items, toys
• 1 tablespoon of bleach in 1-gallon water (1:250 dilution)
1000ppm (parts per million)
• Use for non-porous surfaces, tile floors, counter-tops, sinks, toilets
• 1/3-cup bleach in 1-gallon water (1:50 dilution)
5000ppm (parts per million)
• Use for porous surfaces, wooden floors
• 1 cup bleach plus 2/3-cup bleach in 1-gallon water (1:10 dilution)
Contact time
• Leave bleach on surface for 10-20 minutes.
8.3 Hand washing Procedures

The following guidelines will be followed for washing hands.

Hands should be washed:

 After using the bathroom

 Before and after handling diapers

 Before eating, drinking, serving or handling food.

Posters in regards to hand washing will also be placed at strategic places in institutions.

8.4 Refrigerator Storage/Holding Temperature

Proper storage of food and the efficient operation of cold storage units with regular temperature
monitoring and recording will be done to prevent food – borne illnesses.
This policy has been reviewed and discuss with all members of staff. Each staff is required to
acknowledge by affixing their signatures and dates below.

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